3. Top with third tortilla and remaining turkey; sprinkle with cilantro. Top with remaining tortilla. Spread sour cream evenly over sandwich. Sprinkle with remaining cheese, olives, bell pepper and green onions. Top with reserved guacamole.

4. Serve immediately, or cover and refrigerate up to 3 hours. To serve, cut into 6 wedges. Serve with Salsa.

Ingredients

1 can (16 oz) refried beans

1 1/2 c salsa

1 3/4 c shredded cheddar cheese, divided

16 oz guacamole *

1/3 c finely chopped cilantro or parsley

1/3 c sour cream

whole pitted ripe olives

* Note: I use home-made guacamole: 3 large avocados, 1/4 cup onions, dash of salt and lime juice. Cut the avocados in half, remove the pit, and scoop into a bowl. Add a dash of lime juice then use a fork to poke holes in the avocados, holes make it easier to mash. Using the fork, mash the avocados until smooth. Add the onions and salt, stir, and taste. You can control how it tastes, if you love onions, add a little more, if you like salt (I do), add a dash more salt or lime juice.

1. Spread beans onto bottom of 11 x 7 or 13 x 9 glass casserole dish. You can also use a plastic equivalent if you’re taking this to party. Top with salsa and 1 1/2 cup cheese.

2. Carefully spoon guacamole over cheese and sprinkle with cilantro.

3. Take a plastic sandwich bag and cut one of the corners off, forming a small opening. Fill bag with sour cream and pipe yard lines on top of the guacamole to resemble a football field.

4. Sprinkle the remaining 1/4 cup cheese in the end zones. Place the olives on dip to resemble football players, 11 on each side. Serve with tortilla chips.

I’m not a huge sweets fan, but I LOVE this carrot cake recipe. There’s just something about the combination of cream cheese frosting and carrot cake that is oh so delicious. I’ve cut back on the amount of oil and sugar used in traditional carrot cakes (you won’t miss it, I promise!) so there is less guilt when you go back for seconds, and you will. I also don’t believe in adding raisins or nuts or any other funny business to carrot cake. I think additions like those ruin the cake. I hope you love this recipe as much as I do. It’s always a big hit at parties and work events.

Cake Ingredients

3 c finely shredded carrots

2 c flour

3/4 c sugar

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

2 tsp allspice

2 tsp ground ginger

1 tsp ground cloves

1 tsp nutmeg

3/4 c vegetable oil

4 eggs

Icing Ingredients

16 oz cream cheese, softened *

2 c powdered sugar

1 tsp vanilla

*Note: If you use 2 8 x 8 round cake pans and cut each layer in half to form 4 total layers, you’ll need 24 oz of cream cheese instead of 16. That’s how I usually make my cakes.

2. Combine the flour, sugar, baking powder, baking soda, cinnamon, allspice, ground ginger, ground cloves, and nutmeg in a large mixing bowl and stir until the spices are evenly distributed. Stir in the carrots.

3. In a small bowl, scramble the eggs. Add the eggs and oil to the dry mixture and beat until the mixture is smooth wet. The batter will be thick, don’t worry, it will rise in the oven.

4. Pour into the cake pan and back 20-25 minutes for the rectangular pan or bake for 30-35 minutes for the 2 rounds. Cool before frosting.

5. In a medium mixing bowl, combine the cream cheese and vanilla and blend until smooth. Slowly add the powdered sugar and blend until smooth. Spread the frosting evenly between layers and over cake.